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Apple-Cinnamon Strudel

Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient filling of sauteed fruit.

  • Prep:
  • Total Time:
  • Servings: 6
Apple-Cinnamon Strudel

Source: Everyday Food, September 2008

Ingredients

  • All-purpose flour, for rolling
  • 1 sheet puff pastry (from a 17.3-ounce package), thawed
  • 3 tablespoons unsalted butter
  • 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.

  2. In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.

  3. With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.

  4. Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

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